here is a copy/paste with a few modifications from John Folse's recipe

Louisiana Style Crawfish Etouffee
PREP TIME: 1 Hour
SERVES: 6

COMMENT:
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a bubbling boil, reduce to simmer and cook for 15 minutes .. stirring occasionally. Add crawfish / shrimp , sherry, green onions and parsley and cook an additional 5-8 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice.

Should look like this ... (serve with baked sweet potatoes and corn bread )

Only thing I'd do different is the rice. Use 20-minute Uncle Ben's white rice. Determine the amount of water you need for the amount of rice you are going to cook (directions on the box). Boil that amount of water and drop a beef bullion cube in for every cup of water. Mix that up until the cube dissolves. Shake in some Cajun Blaze seasoning.

Put some butter in a pan for the rice and melt it. Dump in the rice and saute the rice for a minute or two until all the rice is well-buttered. Now pour the bullion into the rice pan and stir it up, turn heat down to simmer. Put a lid on it and simmer for 20 minutes. Let it stand after that until all the water is gone/soaked up.

Really want to try this recipe. But all I could find was already cooked, ready to eat crawfish tails. Would you just drop em in for a minute just to heat em up or still cook the eight minutes?

If they are allready cook all you want to do is heat them up which should only take a few minutes. Any longer and they will get rubbery. IMO though allready cooked ones wont be nearly as good b/c alot of the flavor in a crawfish etoufee comes from the fat on the uncooked tails which is what makes US crawfish tails the best to cook with over the Chineese and cooked ones.

Quick question. I love seafood dishes, but never have the guts to cook them. I dont know if the local HEB has the crawfish tails. But if it does, do I get crawfish tails and clean them out and use those tails and boil them in water to make the 2 quarts of crawfish stock. And what about if I would like to add shrimp to it?

Quick question. I love seafood dishes, but never have the guts to cook them. I dont know if the local HEB has the crawfish tails. But if it does, do I get crawfish tails and clean them out and use those tails and boil them in water to make the 2 quarts of crawfish stock. And what about if I would like to add shrimp to it?

nothing to be afraid of brother, just get in the kitchen and follow the recipe directions..... cooking is very simple .

I started cooking when i was 10 yrs old making chili cheese omelettes for my then 8 yr old brother. When I was 12 I was cooking dove breasts in the microwave with wine

if possible, buy Louisiana crawfish as the tails are peeled and come in a 1 lb. vacuum sealed bag. LA crawfish are farm raised to be fuller and have more meat, as you can definitely taste the difference from imported crawfish. LA crawfish tails are already cleaned, peeled, and de-veined.

LA seafood processors have to have a permit and meet strict gov't regulations before their food product can be sold to the public.

Chinese crawfish have flooded the market are are much smaller and tatse "mealy". China does NOT regulate the farming industry and for all we know, these crawfish could be raised in a sewer with chemicals added.

You can easily substitute shrimp yet buy local and avoid the imported stuff. You get what you pay for, and not worth ruining a meal by saving a few dollars to buy a lesser quality product.

Crawfish stock is made by boiling the shells & heads to get flavored water. It's not necessary for the etoufee' as you can use regular water. For shrimp etoufee', you can use the shells & heads to make a stock, or just use powdered shrimp which also makes a seafood stock.

Well, I tried it last Friday. It came out awesome. I didn't find Louisiana crawfish but cooked it anyway. I used 1 pound crawfish and 1 pound shrimp. I can't imagine how much better it would of come out if I would of used the non-imported crawfish. Thanks!!

Well, I tried it last Friday. It came out awesome. I didn't find Louisiana crawfish but cooked it anyway. I used 1 pound crawfish and 1 pound shrimp. I can't imagine how much better it would of come out if I would of used the non-imported crawfish. Thanks!!

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very impressive SoTxHunter

another suggestion..... save some of the etoufee' and you can serve it over blackened redfish, fried catfish, or a ribeye steak mighty fine eatin'

Only thing I'd do different is the rice. Use 20-minute Uncle Ben's white rice. Determine the amount of water you need for the amount of rice you are going to cook (directions on the box). Boil that amount of water and drop a beef bullion cube in for every cup of water. Mix that up until the cube dissolves. Shake in some Cajun Blaze seasoning.

Put some butter in a pan for the rice and melt it. Dump in the rice and saute the rice for a minute or two until all the rice is well-buttered. Now pour the bullion into the rice pan and stir it up, turn heat down to simmer. Put a lid on it and simmer for 20 minutes. Let it stand after that until all the water is gone/soaked up.

Now, THAT's some good rice.

Just a suggestion, did you try Basmati rice, or Chinese perfume rice, those are wonderful!!!?

Quote:

Originally Posted by saltwater

Really want to try this recipe. But all I could find was already cooked, ready to eat crawfish tails. Would you just drop em in for a minute just to heat em up or still cook the eight minutes?

We have ribeyes covered in etoufee' for our Christmas meal... We're done it the last 4 years and love it over the traditional turkey and dressing. The other entrees change a little, had stuffed flounder this last year. Delish!

Being born and raised in South Louisiana a good etouffee is something that is on the stove around my house at least 3-4 time a month. I'm not a fan of frozen crawfish or any seafood that matter that has been in the freezer more than a month or two at the most. Therefor as Cajun Blake has recommended a good shrimp etouffee with good Gulf of Mexico shrmip is awesome. I like to make a shrimp and crab etouffee when crawfish are not in season. Some good stuff

I have also experimented with Chicken etouffee, cube up some nice plump breast meat and its tasty. I won't get long winded on here but cooking is all about experimenting and trying new things, with that in mind, duck breast etouffee, dove breast ......... you get the idea

Being born and raised in South Louisiana a good etouffee is something that is on the stove around my house at least 3-4 time a month. I'm not a fan of frozen crawfish or any seafood that matter that has been in the freezer more than a month or two at the most. Therefor as Cajun Blake has recommended a good shrimp etouffee with good Gulf of Mexico shrmip is awesome. I like to make a shrimp and crab etouffee when crawfish are not in season. Some good stuff

I have also experimented with Chicken etouffee, cube up some nice plump breast meat and its tasty. I won't get long winded on here but cooking is all about experimenting and trying new things, with that in mind, duck breast etouffee, dove breast ......... you get the idea

Chicken and sausage instead of crawfish is awesome, then it become a sauce picante. One of my favorite meals.

Ragin Cagin- I made this for my wife on V Day. It was absolutely outstanding. And easy to make.

Served it over rib-eyes. She couldn't get over how good it was. Said it was "restaurant quality".

Thanks for the recipe.

glad you liked it man. I cooked 15 lbs of crawfish for some of our vendors last night in a etoufee and got a few packs left so i think i will have to make a little cream sauce for some steaks this weekend.

here is a copy/paste with a few modifications from John Folse's recipe

Louisiana Style Crawfish Etouffee
PREP TIME: 1 Hour
SERVES: 6

COMMENT:
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a bubbling boil, reduce to simmer and cook for 15 minutes .. stirring occasionally. Add crawfish / shrimp , sherry, green onions and parsley and cook an additional 5-8 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice.

Should look like this ... (serve with baked sweet potatoes and corn bread )

Just tried this tonight, 6 guests said it was awesome, I loved it but I love just about any etoufee, it was very restaurant gourmet quality food. Thanks Blake.

here is a copy/paste with a few modifications from John Folse's recipe

Louisiana Style Crawfish Etouffee
PREP TIME: 1 Hour
SERVES: 6

COMMENT:
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a bubbling boil, reduce to simmer and cook for 15 minutes .. stirring occasionally. Add crawfish / shrimp , sherry, green onions and parsley and cook an additional 5-8 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice.

Should look like this ... (serve with baked sweet potatoes and corn bread )